Nutrients content, characterization and oil extraction from Acrocomia aculeata (Jacq.) Lodd. fruits

Abstract

Proximate composition, physical and chemical analysis of the pulp, kernel and oils of Acrocomia aculeata (Jacq.) Lodd. were investigated. The macauba pulp and the kernel represented 49 and 6.25% of the mass of the whole fruit, respectively. The main components present in the pulp and kernel are lipids (23.62 and 46.96%) and fibers (13.89 and 15.81%). Furthermore, the mineral analysis showed that the kernel had more micronutrients than pulp, principally Cu, Mn and Zn. The influence of extraction by pressing and Soxhlet extractor in different solvents regarding the quality and yield of the oils was evaluated. The highest yield in oil extraction was obtained by Soxhlet method, influenced by the type of solvent and part of macauba’s fruit. For pulp, the better solvent is ethanol and ethanol 95%, and for kernel is ethanol, ethanol 95%, hexane and ethyl either. The analysis of the composition of fatty acids in the oil from the pulp and kernel showed that the monounsaturated fatty acids were predominant in the pulp oil, specially the oleic acid (C 18:1), and saturated fatty acids in the kernel oil, principally the lauric acid (C 12:0). Key words: Acrocomia aculeata (Jacq.) Lodd., macauba oil, pulp, kernel, proximate composition, nutritional components, fatty acids.